Dried chrysanthemums and scallops tempura
Japanese food
Seafood side dishes
Dried chrysanthemums, which are often used for sardines and salads, are arranged into deep fried dishes. This dish features a crisp texture of scallops and a crisp chrysanthemum texture.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 10 minutes
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How to make it
1
Wipe the scallops thoroughly with kitchen paper and then sprinkle with flour.
2
While loosening the dried chrysanthemums, add the basic batter and mix them roughly.
3
Dip the scallops into the batter from [2] and fry them in frying oil heated to about 160°C for about 2 to 2.5 minutes.
4
Take it out onto a net, drain the oil, and serve in a bowl to complete it.
Ingredients for 3 people
-
- Scallops
- 4 pieces (approximately 150g)
-
- Made with edible chrysanthemum
- 3g
-
- Made with edible chrysanthemum
- 3g
-
- Used as flour flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
